Easy, Vegan No-Bake Pumpkin Cream Cheesecake
A good vegan cheesecake should be the centerpiece of any celebration. And now, thanks to this creamy no-bake version from the Vegan Holiday Cooking cookbook, it’s easy, too!
- For the crust:
- ¾ cup
- raw almonds
- ¾ cup unsweetened shredded coconut
- 10
- Medjool dates
- , pitted
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon
- almond milk
- For the cream layer:
- ¾ cup
- raw cashews
- , soaked for 6 hours and drained
- ½ cup solid, chilled coconut cream
- 3 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- ½ teaspoon pumpkin pie spice
- 2 tablespoons lemon juice
- For the pumpkin layer:
- ¾ cup
- raw cashews
- , soaked 6 hours and drained
- ¼ cup solid, chilled coconut cream
- 1 cup
- pumpkin purée
- 3 tablespoon melted coconut oil
- 2 tablespoon maple syrup
- 1 tablespoon lemon juice
- ½ teaspoon pumpkin pie spice
- For topping:
- Coconut whipped cream
- Line the bottom of an 8-inch round cake pan with parchment paper and grease sides. For the crust, into a
- food processor
- , place almonds and coconut and pulse a few times, until ingredients are crumbly. Add dates, cinnamon, salt, and milk and process until a sticky dough forms. Transfer crust mixture to prepared cake pan and press down evenly.
- For the cream layer, into a
- high-speed blender
- , add all ingredients and blend on high for 2 minutes, until mixture is smooth. Pour cream layer over crust and make sure layer is even. Freeze for 1 hour.
- For the pumpkin layer, into a high-speed blender, add all ingredients and blend on high until smooth. Once cream layer has set in freezer, pour pumpkin layer on top and spread evenly. Return to freezer for 3 hours, until firm. Slice cheesecake and serve with a dollop of whipped cream.
What you need:
For the crust: ¾ cup raw almonds ¾ cup unsweetened shredded coconut 10 Medjool dates, pitted ½ teaspoon ground cinnamon ⅛ teaspoon salt 1 tablespoon almond milk.
For the cream layer: ¾ cup raw cashews, soaked for 6 hours and drained ½ cup solid, chilled coconut cream 3 tablespoons melted coconut oil 2 tablespoons maple syrup ½ teaspoon pumpkin pie spice 2 tablespoons lemon juice.
For the pumpkin layer: ¾ cup raw cashews, soaked 6 hours and drained ¼ cup solid, chilled coconut cream 1 cup pumpkin purée 3 tablespoon melted coconut oil 2 tablespoon maple syrup 1 tablespoon lemon juice ½ teaspoon pumpkin pie spice.
